Grilled Zucchini With Kalamata Vinaigrette
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1/2 cup pitted kalamata or other black olives
  • 1 tablespoon red-wine vinegar
  • 1/2 teaspoon ground black pepper
  • 1/4 cup water
  • 3 tablespoon extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 4 medium-sized zucchini, cut lengthwise into 1/2-inch-thick slices
  • juice of 1/2 lemon
  • 3 cloves garlic, chopped finely
  • 1 small tomato, diced
Directions
  1. Preheat a grill on medium-high heat.
  2. In a blender or the bowl of a food processor, combine the olives, vinegar, pepper, water, 1 tablespoon of the oil, and ΒΌ teaspoon of the salt. Blend until smooth and set aside.
  3. Place the zucchini in a large bowl and toss with lemon juice, garlic, and remaining oil and salt. Grill until well marked and tender, 3-4 minutes per side. Layer zucchini on a platter, drizzling each layer with some vinaigrette and sprinkling with some tomato. Serve hot, warm, or room temperature.